I have a passionate love for doughnuts. I remember Saturday mornings getting up early to go fishing with dad. Our ritual included a doughnut and chocolate milk. To this day, when I'm feeling nostalgic I stop by the doughnut shop and head over to Puddingstone. I just sit there, relax, and enjoy my moment.
I've been looking to make my own doughnuts, so recently I found this recipe. Make a batch and create your own memories.
Raised Sugar Doughnut
Ingredients:
3 tablespoons active dry yeast, divided
1 cup whole milk, heated to 110*F, divided
2 to 2 1/2 cups bread flour, divided
2 tablespoons superfine sugar, plus more to coat doughnuts in
1/2 teaspoon salt
1 teaspoon vanilla extract
3 egg yolks
1/4 cup (1/2 stick) unsalted butter
vegetable oil for frying (I might try another high heat oil.)
Process:
1. In a medium bowl, dissolve 2 tablespoons of the yeast into 3/4 cup of the milk. Add 3/4 cup of the flour and stir to create a smooth paste. Cover and let rest in a warm spot for 30 minutes.
2. Combine the remaining milk and yeast in the bowl of a stand mixer with the paddle attachment. Add the rested flour mixture along with the sugar, salt, vanilla, and egg yolks. Mix until smooth. Turn off the mixer and add 1/2 cup of the remaining flour. Mix on low for about 30 seconds. Add the butter and mix until it becomes incorporated, about 30 seconds. Switch to a dough hook and add more flour, about 1/4 cup at a time with the mixer turned off, kneading the dough at medium speed between additions, until the dough pulls completely away from the sides of the bowl and is smooth and not too sticky. It will be very soft and moist, but not so sticky that you can't roll it out. You may have flour left over. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (and up to 12 hours).
3. Line a baking sheet with a lightly floured non-terry dish towel. Roll out the dough on a lightly floured surface to 1/2 inch thick. With a doughnut or cookie cutter, cut out 3-inch diameter rounds with 1-inch diameter holes.
4. Place the doughnuts on the baking sheet at least 1 inch apart and cover with plastic wrap. Let sit in a warm place to proof until they almost double in size, 5 to 20 minutes, testing at 5-minute intervals. To test whether the dough is ready, touch lightly with a fingertip. If it springs back immediately, it needs more time. If it springs back slowly, it is ready. If it doesn't spring back at all, it has overproofed; you can punch it down and re-roll it once.
5. While the doughnuts are proofing, heat a heavy-bottomed pot with at least 2 inches of oil until a deep-fat thermometer registers 360*F. With a metal spatula, carefully place the doughnuts in the oil. Fry for 1 to 2 minutes per side, or until light golden brown. Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool slightly before sugaring.
6. Put extra sugar in a bowl large enough to coat doughnuts. Place warm doughnuts in the sugar and turn to coat. Enjoy warm or let cool!
I hope you give it a try and let me know what you think.
Hugs,
Jenni
